Good Monday Evening Blog Readers! Boy do I have a treat for you! If you caught my post Gettin' Daft Punk'd! I talked about gettin' back in the gym and being harder, better, faster, stronger; which includes making healthier meal choices. That post even generated this comment from Neverness, "...does this mean no more stuffed peppers? :( " O Contraire Mon Fraire!!! I don't think so these Stuffed Peppers are super delicious and come in at 424 calories a pepper! One pepper and I'm stuffed!!!
Addictive Hot Stuffed Peppers!
Ingredients:
- 1 pound ground beef ( I prefer 80/20)
- 1 med onion, diced
- 2 gloves garlic, minced
- 1 packet Old El Paso hot and spicy taco seasoning
- 1 10oz can of Rotel habanero & tomatoes
- shredded cheese, to taste (optional)
- 4 large bell peppers
- 1/4 cup water
Directions:
Preheat oven to 350 degrees
Saute onions and garlic, when onions start to become translucent add meat and brown together. Stir in taco seasoning and 1/4 cup water. Do Not follow the directions on the seasoning package if you spicy stuffed peppers, if you want your peppers mild, then add more water or just use a mild taco seasoning mix. Let mixture simmer and reduce. While your filling is simmering prep your peppers. When I purchase peppers I look for peppers that will sit level. If you end up with one that leans or rocks, you can level it out by trimming the bottom. Cut the top off and scoop out the seeds and interior flesh. If I miss any seeds I leave them in, but for a mild flavor rinse out any seeds lingering inside. When filling is almost done, add the rotel and shredded cheese (if using) and let it melt. I place the peppers in baking dish and then fill evenly. Bake for 45 minutes, the last 10 minutes I top the peppers with a little more cheese and let it melt. I serve with sliced avacados on top.
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| saute onion and garlic |
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| brown meat |
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| with Taco Seasoning |
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| Yummo! |
Clean Plates all around.
